Breakfast Bowl

1.5 C chicken stock (I use veggie stock)

1/2 C quinoa

pinch of pink himalayan salt

2 TBSP + 1 tsp olive oil

3 C spinach leaves

1.5 tsp lemon juice

1/4 tsp dijon mustard

1/2 tsp honey

1/4 tsp red pepper flakes

pinch of black pepper

2 eggs cooked to your preference

1/2 avocado, diced

1/4 C halved cherry tomatoes

1 TBSP scallions (I omit this part)

1/4 C fresh micro greens

In a small saucepan bring chicken stock to a simmer. Add quinoa and pinch of salt. Cook for 25 mins or until quinoa is fluffy.

In a skillet, heat 1 tsp olive oil over medium heat. Add spinach and saute until wilted, about 2-3 mins. Add cooked quinoa, stir and season with a pinch of salt. Cook for 5 mins stirring occasionally. Transfer to mixture bowl.

To make dressing, whisk the lemon juice, mustard, honey, pepper flakes and remaining 2 TBSP olive oil, and season with salt and pepper. Top quinoa/spinach mixture with eggs and avocado, tomatoes and scallions. Sprinkle with micro greens and drizzle with lemon dressing.

**This is one of my fave recipes from Kristin Cavalarri’s cookbook, True Comfort.